So this might come as a surprise to many, but in all my baking adventures till date I have not worked with berries of any type. Although popular and widely used for baking and decorative purposes, berries have been long avoided by my family, owing to grand old myths that berries cause sore throats for some of us as it has in our childhood and so on…maybe it did and ever since we did not get a hang of the taste or any liking for the same either.
So with me not liking any of the berries or any one in my immediate family venturing to taste it, I have avoided baking with them. (P.s including the ever popular strawberry). Things have changed though now, my sister’s fiance has a weakness for strawberry and so well I thought I could try out a batch of cupcakes that I could send over. Why cupcakes? Well just a couple of days ago I managed to catch an episode of Rachel Allen’s Cake Diaries on tv, that also well to my benefit contained a recipe of fresh strawberry frosting on cupcakes.
Start small, start easy especially when trying something new. And this frosting recipe couldn’t be any easier. Rachel Allen’s idea of using freshly pureed starwberries as a natural flavour and colour to a butter cream frosting keeps it as real as possible. For people with strawberry cravings, this is just the best.
Here’s my recipe to Vanilla Cupcakes with Strawberry Frosting.
125 gms cake flour
1/2 tsp baking powder
125 gms butter, room temparature
110 gms white sugar
1/2 tsp vanilla essence
For the frosting:
7-8 large fresh strawberries
3 tbsps butter, room temperature
1 cup icing sugar
Preheat oven to 200 degrees C.
In a large mixing bowl, beat together butter and sugar until light and fluffy.
Add eggs and continue mixing. Using a hand held cake mixer, add flour and baking powder gradually to the wet batter.
Add vanilla essence and mix until well blended.
Place batter into cup cake moulds and bake until golden brown. This will approximately take around 20 minutes. Use a skewer or toothpick to check if cooked through.
Remove from the oven and let cool for a couple of hours.
To prepare the frosting, take off the stems of the strawberries and rinse lightly under running water.
Blend stawberries using a hand held blender until thick pureed. Run puree through a fine sieve and keep aside.
In another mixing bowl, stir butter until smooth and creamy. Add icing sugar and continue mixing until creamy and sugar lumps are cleared if any. Add filtered puree to this depending on how flavourful you need the frosting to be. For me, 2 tablespoons did it. Should you wish the frosting to be richer in flavour and colour add more of the puree.
Place frosting mixture in a piping bag and pipe onto cupcakes. Drizzle with the remaining of the strawberry puree or keep it simple with a freshly cut slice of strawberry.
The same method can be used for blueberries as well as suggested by Rachel Allen. Do stay tuned this month for more cupcake recipes that I will post in the coming weeks.
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Until then, happy baking!